Seafood Processing - Technology, Quality and Safety

Informationen zum Autor Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 in the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece. Klappentext The demand for fish and seafood has consistently increased in recent years, with fish protein being the major animal protein consumed in many parts of the world. Fish is a very perishable product, and the risk of contamination of fish products by chemical and biological hazards is very high. Processing is necessary to assure the prolonged shelf life and safety of fish and seafood. The fish processing industry has to face new challenges almost every day. Fish production must increase to meet demand, while fish products have to be transported over long distances. On the other hand, increasing demands from legislators and the consumer for better quality, safer and more ethical products have to be taken into account. To meet these criteria, seafood processing has to assimilate new advances in food science and technology and in quality and safety assurance. Current technologies are quickly being developed (e.g. Modified Atmosphere Packaging, Minimal Heat Processing, super-chilling of fish, etc.), while modern technologies such as High Pressure Processing are beginning to be applied to seafood processing.This book covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included.This unique book is essential reading for companies, research institutions and university departments that want to keep informed about new and upcoming processes in the area of seafood processing quality and safety.About the editorIoannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation, since 2006, in the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece. Zusammenfassung Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. Inhaltsverzeichnis About the IFST Advances in Food Science Book Series xiii List of Contributors xv Preface xix 1 Introduction to Seafood Processing - Assuring Quality and Safety of Seafood 1 Ioannis S. Boziaris 1.1 Introduction 1 1.2 Seafood spoilage 2 1.3 Seafood hazards 2 1.4 Getting the optimum quality of the raw material 3 1.5 Seafood processing 4 1.6 Quality, safety and authenticity assurance 6 1.7 Future trends 6 References 7 Part I Processing Technologies 9 2 Shellfish Handling and Primary Processing 11 Yi-Cheng Su and Chengchu Liu 2.1 Introduction 11 2.2 Shellfish harvesting 13 2.3 Bivalve shellfish handling 18 2.4 Shellfish primary processing 21 2.5 Bivalve shellfish depuration 23 2.6 Shellfish labelling 27 2.7 Conclusion 27 Acknowledgements 28 References 28 3 Chilling and Freezing of Fish 33 Flemming Jessen, Jette Nielsen and Erling Larsen 3.1 Introduction 33 3.2 Post-mortem changes at chilled storage temperatures 34 3.3 Effect of freezing temperatures on q...

List of contents

About the IFST Advances in Food Science Book Series xiii
 
List of Contributors xv
 
Preface xix
 
1 Introduction to Seafood Processing - Assuring Quality and Safety of Seafood 1
Ioannis S. Boziaris
 
1.1 Introduction 1
 
1.2 Seafood spoilage 2
 
1.3 Seafood hazards 2
 
1.4 Getting the optimum quality of the raw material 3
 
1.5 Seafood processing 4
 
1.6 Quality, safety and authenticity assurance 6
 
1.7 Future trends 6
 
References 7
 
Part I Processing Technologies 9
 
2 Shellfish Handling and Primary Processing 11
Yi-Cheng Su and Chengchu Liu
 
2.1 Introduction 11
 
2.2 Shellfish harvesting 13
 
2.3 Bivalve shellfish handling 18
 
2.4 Shellfish primary processing 21
 
2.5 Bivalve shellfish depuration 23
 
2.6 Shellfish labelling 27
 
2.7 Conclusion 27
 
Acknowledgements 28
 
References 28
 
3 Chilling and Freezing of Fish 33
Flemming Jessen, Jette Nielsen and Erling Larsen
 
3.1 Introduction 33
 
3.2 Post-mortem changes at chilled storage temperatures 34
 
3.3 Effect of freezing temperatures on quality-related processes 37
 
3.4 Fresh fish chain 41
 
3.5 Frozen fish chain 46
 
3.6 Legislation 54
 
3.7 Recommendations 54
 
References 55
 
4 Heat Processing of Fish 61
Dagbjørn Skipnes
 
4.1 Introduction 61
 
4.2 Basic principles 61
 
4.3 Best available technology for thermal processing of fish 62
 
4.4 Quality changes during heat treatment of fish 63
 
Acknowledgement 75
 
References 75
 
5 Irradiation of Fish and Seafood 83
Ioannis S. Arvanitoyannis and Persefoni Tserkezou
 
5.1 Introduction 83
 
5.2 Quality of irradiated fish and fishery products and shelf life extension 84
 
5.3 Microflora of irradiated fish and fishery products 101
 
5.4 Conclusions 120
 
References 120
 
6 Preservation of Fish by Curing 129
Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson
 
6.1 Introduction 129
 
6.2 Salting 130
 
6.3 Marinating 143
 
6.4 Smoking 146
 
References 151
 
7 Drying of Fish 161
Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik
 
7.1 Introduction 161
 
7.2 Principles of drying 161
 
7.3 Drying methods 163
 
7.4 Changes in fish muscle during drying 166
 
7.5 Packing and storage of dried fish products 169
 
References 170
 
8 Fish Fermentation 177
Somboon Tanasupawat and Wonnop Visessanguan
 
8.1 Definition of the term fermentation in food technology 177
 
8.2 Fermented foods worldwide 178
 
8.3 Lactic acid fermentation 179
 
8.4 Traditional salt/fish fermentation 180
 
8.5 Future trends in fish fermentation technology 197
 
References 199
 
9 Frozen Surimi and Surimi-based Products 209
Emiko Okazaki and Ikuo Kimura
 
9.1 Fish material for frozen surimi 209
 
9.2 Principles and process of frozen surimi production 209
 
9.3 Characteristics of fish material and manufacturing technology 219
 
9.4 Denaturation of fish protein by freezing and its prevention 223
 
9.5 Evaluation of surimi quality 228
 
9.6 Surimi-based products 231
 
9.7 Future prospective 232
 
References 233
 
10 Packaging of Fish and Fishery Products 237
Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere
 
10.1 Introduction 237
 
10.2 MAP principles and importa

Product details

• Authors: Boziaris, Ioannis S. Boziaris, Is Boziaris
• Assisted by: Ioannis S. Boziaris (Editor), Boziaris Ioannis S. (Editor), Ioanni S Boziaris (Editor), Ioannis S Boziaris (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.01.2014
• EAN: 9781118346211
• ISBN: 978-1-118-34621-1
• No. of pages: 512
• Series: IFST Advances in Food Science; IFST Advances in Food Science
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Ecology; Meeresfrüchte, Food Processing, Production & Manufacture, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Herstellung u. Verarbeitung von Lebensmitteln, Fleisch, Fisch, Geflügel, Meat, Fish & Poultry, Lebensmittel / Qualitätskontrolle, Fischverarbeitung, Food Quality Assurance